Pasta with Braised Radicchio

http://www.eatingwell.com/recipes/pasta_with_braised_radicchio.html

From EatingWell:  March/April 1997

Radicchio's main flavor characteristic is bitterness. Here, braised in a garlicky, prosciutto-enriched broth, the ruby-colored green's powerful bite melts to a mellow meatiness.

6 servings | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

• 1 tablespoon extra-virgin olive oil
• 3 cloves garlic, slivered
• 1/4 teaspoon crushed red pepper
• 2 ounces thinly sliced prosciutto, cut into 2 1/2-inch-long matchsticks
• 2 large heads radicchio, cored and sliced
• Freshly ground pepper to taste
• 1 14-ounce can reduced-sodium chicken broth
• Salt to taste
• 1 pound whole-wheat linguine or spaghetti
• 1/2 cup freshly grated Parmesan cheese, divided

Preparation

1. Bring a large pot of water to a boil for cooking pasta. Place a pasta-serving bowl and 4 individual pasta bowls in a warm oven.
2. Heat oil in a large nonstick skillet over medium-low heat. Add garlic and crushed red pepper. Cook, stirring, until tender and fragrant but not brown, 30 to 60 seconds. Add prosciutto and cook, stirring, until lightly browned, 2 to 3 minutes. Add radicchio, increase heat to medium and cook, turning with tongs, until wilted, 4 to 5 minutes. Season with pepper.
3. Pour in broth and bring to a simmer. Reduce heat to low and simmer, uncovered, until radicchio is tender, about 10 minutes.
4. Meanwhile, cook pasta in a pot of boiling salted water until al dente, 8 to 10 minutes. Drain and place in the warm serving bowl. Add sauce and 1/4 cup Parmesan; toss to coat. Taste and adjust seasonings. Serve immediately, passing remaining 1/4 cup Parmesan separately.

Nutrition

Per serving : 362 Calories; 7 g Fat; 2 g Sat; 2 g Mono; 15 mg Cholesterol; 61 g Carbohydrates; 19 g Protein; 10 g Fiber; 497 mg Sodium; 378 mg Potassium

3 Carbohydrate Serving

Exchanges: 4 starch, 1 vegetable, 1 lean meat, 1/2 fat